Easy banoffee pie Recipe
- 250g/9oz digestive biscuits
- 100g/4oz butter, melted, plus extra for greasing
- 400g/14oz dulce de leche (sometimes sold as caramel)
- 2 bananas, peeled and sliced
- 300ml/½ pint whipping cream, whipped until soft peaks form
- 2 tbsp grated dark chocolate
- Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine.
- Place the mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base and up along the sides. Place in the fridge to chill for 30 minutes.
- Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas. Spoon the whipped cream on top and decorate with grated chocolate.
- Slice into wedges and serve.
